Week 32 – Barbecued Pork Tenderloin

Marinade:
1/2 Cup Strong Brewed Coffee
2 Tablespoons Cider Vinegar
1 Tablespoon Spicy Brown Mustard
1 Tablespoon Dark Molasses

2 (1 pound) Pork Tenderloins, trimmed

Dry Rub: (this is plenty for several recipes)
1/4 Cup Finely Ground Coffee
2 Tablespoons Sugar
2 Tablespoons Paprika
2 Tablespoons Coarsely Ground Black Pepper
1 1/2 teaspoons Sea or Kosher Salt

Barbecue Sauce:
1 Cup Barbecue Sauce
4 Tablespoons Cider Vinegar

Combine first four ingredients for the marinade in a large Ziploc Bag. Add the Pork and seal. Refrigerate 2-12 hours, turning bag occasionally. Remove Pork from bag, discard marinade.

Prepare grill, heating one side to medium, and one side to high heat (see article ?How Hot,’ CL, May 2003 p. 152)

Combine the dry rub ingredients (Finely Ground Coffee through Salt) and rub over the Pork. Let stand at room temperature for 15 minutes.

Combine 1/4 cup Barbecue Sauce and 1 Tablespoon Cider Vinegar. (Reserve 2 Tablespoons of this mixture and set aside to brush over the pork when it is ready for service.)

Place Pork on grill rack coated with cooking spray over high heat. Grill 3 minutes, turning Pork on all sides. Place Pork over medium heat 15 minutes, turning Pork occasionally. Baste with 3 Tablespoons of the barbecue sauce mixture. Grill 5 minutes, or until thermometer registers 160 degrees F. (Slightly pink), turning occasionally.

Place Pork on a platter, baste with reserved barbecue sauce mixture. Cover with foil, let stand 5 minutes.

Yield: 8 servings (serving size about 3 ounces Pork.)